Jhinge (Ridge Gourd) Aloo Shorshe Posto
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Jhinge (Ridge Gourd) Aloo Shorshe Posto

Jhinge (Ridge Gourd) Aloo Shorshe Posto


1/8 kg Jhinge (Ridge gourd) cut into cubes
1/8 kg potato cut into cubes
4 tsp Wandering Foodie Shorshe Posto
¼ Nigella seeds (Kalonji) or 1 tsp Bengali Panch Phoran mix
2-3 Green chilis (optional)
Mustard oil


  1. Mix Wandering Foodie Shorshe Posto in little water to form a smooth paste. Keep aside for 5-10 minutes
  2. Shallow fry the potato cubes in mustard oil until slightly brown. Add the jhinge cubes and stir well. Cover with lid and allow to cook for 5 minutes with occasional stirring on low flame. Keep aside
  3. Heat 2 tbsp mustard oil until white smoke emerges. Add kalonji (Nigella seeds) or the Bengali panch phoran mix (Panch Phoran is a mixture of equal amounts of kalonji, fenugreek/methi, mustard, cumin and fennel seeds). Let the seeds pop
  4. Add green chilis sliced along the length (optional, since this mix already contains dried green chili powder). Add the Shorshe Posto paste. Fry lightly for a minute. Add desired quantity of water (warm)
  5. Add the jhinge aloo and fold well so that all vegetable cubes are covered fully with Shorshe Posto. Bring to boil. Dress with raw mustard oil for added punch (optional)